ST201906

FORAGING

300g new potatoes

2 tbsp soured cream

A couple of knobs of butter

250g smoked mackerel fillets

A handful of samphire, washed and

chopped

A few tbsp plain flour

Lemon to squeeze over

FOR THE DRESSING

2 anchovies

1 clove crushed garlic

5 tbsp mayonnaise

5 tbsp sour cream

A handful of parsley leaves

A handful of tarragon leaves

A bunch of chives

2 tbsp lemon juice

1 Cook the potatoes in boiling salted

water until tender. Drain, add the

soured cream, a knob of butter and a

few grinds of black pepper and mash

roughly, so there are still plenty of

bigger chunks. Set aside to cool.

2 Flake the mackerel fillets into the

potatoes, again leaving plenty of

larger pieces, and add the samphire.

Form into little patties and transfer to

the fridge to firm up.

3 Meanwhile make the dressing. Put

all the ingredients in a blender and

blitz until smooth and green. Taste

and season as required. The dressing

will keep in a jar in the fridge for up

to one week.

4 Put the flour on a plate, then roll the

chilled fishcakes in the flour. Heat a

knob of butter in a frying pan and fry

the fishcakes until nicely browned on

both sides. Serve hot with lemon and

the green goddess dressing.

Mackerel & samphire

fishcakes with green

goddess dressing

Get your green

goddess dressing

made in advance and

take it in a (tightly

sealed) jar with you for

a quick outdoor supper